Soupe De Poisson

Ingredients(for 1 large bowl (approx. 350 ml))

• 250g White fish fillets (cod, hake, or similar) (firm, boneless)
• 1 tablespoon Olive oil (extra virgin)
• 1 small Leek (sliced, 'poireau' in French)
• 1 small Onion (finely chopped)
• 2 Garlic cloves (minced)
• 1 medium Ripe tomato (diced, or 1/2 cup canned tomatoes)
• 1 small Carrot (peeled and diced)
• 1/4 Fennel bulb (thinly sliced)
• 600 ml Fish stock or water (preferably homemade)
• 1 Bay leaf
• 1/2 teaspoon Thyme (dried or 1 sprig fresh)
• 1/2 teaspoon Orange zest (optional, for authentic flavor) - optional
• to taste Salt and black pepper

Instructions

1. 1

   Heat the olive oil in a large saucepan over medium heat. Add the onion, leek, carrot, and fennel, sautéing until softened but not browned, about 5 minutes.

   5 minutes

   Do not rush this step; slow sautéing develops a sweeter, richer base.

2. 2

   Add the minced garlic and cook for an additional minute until fragrant.

   1 minute

   Stir constantly to prevent burning the garlic.

3. 3

   Mix in the diced tomato and cook for 2 minutes, allowing it to break down and release its juices.

   2 minutes

   Use ripe tomatoes for the most authentic flavor.

4. 4

   Pour in the fish stock (or water), add the bay leaf, thyme, and orange zest if using. Bring to a simmer.

   2 minutes

   A homemade fish stock will enhance the soup’s depth.